Beignets: Creole Doughnuts
From "Deck O'Meals," published by Buddy Kivett
I truly want to thank all those folks who helped me with these recipes and revealed their cooking secrets. Without their help, I would be, how you say, "up the creek without a paddle." So heat up the cookstove, rattle those pots and pans and enjoy some dern good eating! -Buddy Kivett
- 1/2 cup boiling water
- 2 tbsp. shortening
- 1/4 cup sugar
- 1/2 tsp. salt
- 1/2 cup evaporated milk
- 1/2 package yeast
- 1/4 cup warm water
- 1 egg, beaten
- 3 3/4 cups sifted flour (approximately)
- Confectioner's sugar
- Pour boiling water over shortening, sugar and salt.
- Add milk and let stand until warm.
- Dissolve yeast in warm water and add to milk mixture with the beaten egg.
- Stir in 2 cups flour. Beat. Add enough flour to make a soft dough.
- Place in a greased bowl; grease top of dough, cover with waxed paper and a cloth; chill until ready to use.
- Roll dough to 1/8-inch thickness.
- Do not let dough rise before frying.
- Cut into squares and fry, a few at a time, in deep hot fat (360 F); brown on one side, turn and brown on other.
- Drain on absorbent paper.
- Sprinkle with confectioner's sugar.
Yields 2 1/2 dozen.
Enjoy the taste of New Orleans!
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